Served as main course. Non-vegetarian dish.

1 lb Chicken Livers

1/2 cup Flour

1 teaspoon Salt

1/4 teaspoon Pepper

3 Bacon, slices , diced

3 Green Onions with tops, chopped

1 cup Chicken Bouillon

1 can Mushroom Soup

1 can Sliced Mushrooms (4-ounce), drained

1/4 cup White Wine dry

Cut chicken livers into bite-size pieces; toss in flour, salt and pepper. Fry bacon pieces in large skillet; remove when brown. Add flour-coated chicken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouillon into skillet and stir into drippings. Pour all into CROCK-POT. Add browned bacon bits and all remaining ingredients. Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles.

Serves: 2

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